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MICRONUTRIENTS (Fe, Cu, Zn) IN CACAO BEANS FROM COASTAL AREA OF EAST LUWU REGENCY

Marina Chimica Acta · Vol. 20 No. 1 (2019)

ISSN
1411-2132
Published
2019-05-20
Publisher
Hasanuddin University
Language
en

Abstract

Cacao is an excellent essential minerals source. Cacao is a raw material for various products with rich mineral content to fulfill the nutritional requirements of human body, both for children and adults. Micronutrients of sufficient quantities greatly determines the nutritional quality of the food. Micronutrients content that in the body functions as a cofactor for certain enzymes involved in metabolism. This study aims to find out the micronutrients content in cacao beans from 5 location points and its potential to be utilized as food products raw material which meet the body nutritional requirement. This study will be conducted at 5 locations point. Methods of analysis used digestion and Inductively Coupled Plasma. Study findings that micronutrients content in cacao beans from 5 location points were: copper (Cu), iron (Fe), and zinc (Zn) at average 2.316 mg/100g, 3.99 mg/100g, and 5.917 mg/100g, respectively.

Collaboration network of the authors

40 authors · 99 co-authorship links · showing the 40 most connected

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  • Tadulako University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Maming GaffarAffiliation unknown14
Muhammad ZakirAffiliation unknown11
Tjodi HarlimAffiliation unknown6
Maming MamingAffiliation unknown6
Ahyar AhmadAffiliation unknown6
Muhammad LukmanAffiliation unknown5
Nicole de VoogdAffiliation unknown4
Ismail MarzukiAffiliation unknown4
Ajuk SaparAffiliation unknown3
Nunuk Hariani SoekamtoAffiliation unknown3
Lydia MelawatyAffiliation unknown3
Rakhmad ArmusAffiliation unknown3
Paulina TabaAffiliation unknown2
Tri Aryono HadiAffiliation unknown2
Adiba AriefAffiliation unknown2
Waode RustiahAffiliation unknown2
M Natsir DjideAffiliation unknown2
Musa RamangAffiliation unknown2
Saefuddin .Affiliation unknown1
Ahmad ZainiAffiliation unknown1
ZarlinaAffiliation unknown1
Ahmad FaizalAffiliation unknown1
Shinta WerorilangiAffiliation unknown1
Akbar TahirAffiliation unknown1
M. Farid SamawiAffiliation unknown1
Waode Nur RahmaniahAffiliation unknown1
Rahmawati RahmawatiAffiliation unknown1
Febby KurniatyAffiliation unknown1
Anita Nur RamadhaniAffiliation unknown1
Rahmawati RahmawatiAffiliation unknown1
Suhaela SuhaelaTadulako University1
Hafiludin UliAffiliation unknown1
Fredryk Welliam MandeyAffiliation unknown1
Usman UsmanAffiliation unknown1
Sukmawati SukmawatiAffiliation unknown1
Firdaus ZentaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/mca/oai, first harvested 5 Nov 2026, last seen 5 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">MICRONUTRIENTS (Fe, Cu, Zn) IN CACAO BEANS FROM COASTAL AREA OF EAST LUWU REGENCY</dc:title>
	<dc:creator xml:lang="en">Rombe, Yunita Pare</dc:creator>
	<dc:creator xml:lang="en">Noor, Alfian</dc:creator>
	<dc:creator xml:lang="en">Nafie, Nursiah La</dc:creator>
	<dc:creator xml:lang="en">Assa, Asma</dc:creator>
	<dc:description xml:lang="en">Cacao is an excellent essential minerals source. Cacao is a raw material for various products with rich mineral content to fulfill the nutritional requirements of human body, both for children and adults. Micronutrients of sufficient quantities greatly determines the nutritional quality of the food. Micronutrients content that in the body functions as a cofactor for certain enzymes involved in metabolism . This study aims to find out the micronutrients content in cacao beans from 5 location points and its potential to be utilized as food products raw material which meet the body nutritional requirement. This study  will be conducted at 5 locations point. Methods of analysis  used digestion and Inductively Coupled Plasma. Study findings that micronutrients content in cacao beans from 5 location points  were: copper (Cu), iron (Fe), and zinc (Zn) at average 2.316 mg/100g, 3.99 mg/100g, and  5.917 mg/100g, respectively.</dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2019-05-20</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/mca/article/view/6573</dc:identifier>
	<dc:source xml:lang="en">Marina Chimica Acta; Vol. 20 No. 1 (2019): Volume 20, No. 1 (2019)</dc:source>
	<dc:source>1411-2132</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/mca/article/view/6573/3590</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2019 Marina Chimica Acta</dc:rights>
</oai_dc:dc>